Brown Bread
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Traditional New England recipe.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2662Calories
65 gProtein
387 gCarbs
106 gFat
Full nutrition (33 nutrients)
Calories2662 kcal
Protein65 g
Carbohydrates387 g
Fiber100 g
Sugars127 g
Total Fat106 g
Saturated Fat8.8 g
Monounsaturated Fat18 g
Polyunsaturated Fat69 g
Cholesterol0 mg
Sodium4800 mg
Potassium5458 mg
Calcium1035 mg
Iron28 mg
Magnesium1581 mg
Phosphorus2294 mg
Zinc17 mg
Copper4.6 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate209 mcg
Choline211 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 14. The excerpt below is the record exactly as published.
brown bread is almost as sweet and nutty as a confection. To make it, sift two cupfuls of rye flour, two cup- fuls of Indian meal, two teaspoonfuls of salt and one of soda, dissolved in a little hot water. Mix into a white bread sponge that is already light and add gradually half a cup of molasses
Cook this with the app: pantry check, scaling, and the assistant.